Healthy Vegetarian Meal Plans: Week 77

 

Sunday

Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root

Prep Ahead Tip: The sauce can be prepared and the spaghetti squash can be roasted up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Use vegan cheese to make this recipe vegan.

Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root

 

Monday

Renewing Rainbow Kale Salad from Making Thyme for Health

Prep Ahead Tip: Entire salad can be prepped up to 2 days in advance. Wait to top with avocado until ready to serve.

Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.

Renewing Rainbow Kale Salad from Making Thyme for Health

 

 

Tuesday

Quinoa-Stuffed Collard Green Rolls from Eats Well With Others

Prep Ahead Tip: The tomato sauce and quinoa can be prepared ahead of time.

Vegan/Gluten-free Substitutions: To make this vegan, omit the goat cheese or replace it with your favorite vegan cheese. It is already gluten free.

Quinoa-Stuffed Collard Green Rolls from Eats Well With Others

 

Wednesday

Crispy Baked Tofu Fingers from Hummusapien

Prep Ahead Tip: Tofu can be pressed ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free with gluten-free breadcrumbs.

Crispy Baked Tofu Fingers from Hummusapien



Thursday

Vegan Lentil Meatloaf Cups from She Likes Food

Prep Ahead Tip: The sweet potatoes can be baked up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.

Vegan Lentil Meatloaf Cups from She Likes Food

 

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